Wednesday, March 7, 2012

Turkey meat sauce is a recipe I have been making for years but I never make it the same way I am always doing some editing, until now! Why I hadn’t thought to utilize my food processor before is beyond me! This quick easy delicious and not to mention healthy recipe is sure to please even the pickiest of eaters.

Monday, March 5, 2012

I am always looking for a healthy spin on my favorite dishes and I recently came across this recipe by Daphne Oz in People Magazine.

Growing up I loved eating Paella, it was a dish my mom would make every month or two and I thoroughly enjoyed it. While it is filled with fresh vegetables and seafood it is not always the healthiest of meals, so this recipe was a great find as it really fills the void I had for my rice heavy Paella.

Thursday, March 1, 2012

I came across this recipe in January's issue of Bon Appetit Magazine and have made it a dozen times since reading it. As a child I did not grow up eating Brussels Sprouts so now that I know I love them I am always looking for a new recipe to spice them up and this recipe really hit the mark.

Rinse Brussels sprouts well and pull off any loose or yellowing leaves. Trim the stem ends and then quarter each sprout. Set aside.

Heat a large high-sided sauté pan over high heat. Add shallots to the very hot pan and cook, stirring constantly for 2 minutes. Add apples and 1/4 cup water, scraping any brown bits from the bottom as the water sizzles. Cook until the liquid reduces by half, about 2 minutes.

Add Brussels sprouts, remaining 1/4 cup water, 2 tablespoons vinegar, salt and pepper. Reduce heat to medium, cover and simmer until the sprouts and apples are tender enough to be pierced all the way through with a fork, stirring occasionally, about 15 minutes.

Uncover, stir in remaining 2 tablespoons vinegar and the leaves pulled from sprigs of thyme. Scrape any bits from the bottom of the pan as liquid sizzles and reduces until nearly gone. Transfer to a serving bowl with any of the remaining liquid and serve immediately.

Wednesday, February 29, 2012

When I used to hear the word Chia I would immediately think of the pet, but since learning more about this powerful seed I think less of the pet (though the jingle does still come to mind) and more about OMEGA-3's!!!

I know, who would have thought a plant that was fun to grow as a child would one day become something I well planted in my own body.

A few months ago I started reading articles and seeing features on TV shows saying, "Super Food: Chia Seeds, the New Flaxseed"

At this time I had been incorporating flax seeds into my diet for a few months and was curious as to what was so great about chia seeds. Here are a few key items.

- Chia is very rich in omega-3 fatty acids, even more so than flax seeds

- Chia is so rich in antioxidants that the seeds don't deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body

- When added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.

- Chia has a nutlike flavor

Some ideas on how to incorporate them into your diet:

- Sprinkle ground or whole chia seeds on cereal, in yogurt or salads, eat them as a snack

- Grind them and mix them with flour when making muffins or other baked goods

- Add to a smoothie or a juice

- Mix seeds in water and add lime or lemon juice and sugar to make a drink known in Mexico and Central America as "chia fresca"

- Or toss them in a bottle of water when going for a run

Any way you add these to your diet will be beneficial! I like to start my day with a fresh green juice with a tablespoon of chia seeds!

Tuesday, February 28, 2012

I found a basic salad recipe while looking through the Whole Foods App on my iPhone, I highly recommend this app, it has great healthy recipes that are easy to prepare. I have made a few changes to the original recipe and find it to be heavenly. The dressing works so well with the Kale as well as on other salads or used as a dip or marinade.

Place kale in a large bowl. Add half the apple to kale along with celery, 1/4 cup walnuts and 1/4 cup raisins. Put remaining apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.

*place the salad when dressed in the fridge for 15 minutes once dressed, it allows the kale to soak up the dressing and the leaves fill with flavor.

This unusually warm winter in New York has me eating plenty of salads lately and I decided it was time to think of some new recipes. This one is quickly becoming a favorite!

Ingredients:

- Arugula

- Sugar Snap Peas

- Pea Shoots

- Cucumber

- Roasted Beets

- Goat Cheese

For dressing:

- EVOO

- Balsamic Vinegar

- Egg Yolk

- Water

Directions:

Well folks, this is a salad, not reinventing the wheel so I will make this short and sweet.

Place arugula in a large bowl, dice up the peas, pea shoots, and cucumber and add to bed of arugula. As for the beets I bought prepared beets at Trader Joes and diced them up and tossed in the salad. You can also roast your own beets it time permits.

Mix all ingredients in a bowl and sprinkle with goat cheese (feta also works well). I also like to sprinkle some roasted flax seeds on top as well for added benefits.

For the dressing add 1 part EVOO, 1 part water, 2 parts vinegar and an egg yolk to a bowl and whisk until it all turns to a balsamic vinaigrette.

About Me

Born and raised in Long Island, NY I have seen many women go through the ups and downs of weight loss and gain. I myself had tried many diets and extreme measures to stay in shape. After graduating from Indiana University with a BA from the Health Physical Education and Recreation School I found myself working behind a desk for 5 years.
I woke up one day and realized that I was turning back into the young girl with eating issues and it was time to take hold of my life. I left my desk job and enrolled at The Institute for Integrative Nutrition.
While in school I have been learning various dietary theories as well as using them in my own life. In the 9 months since leaving my job I am the happiest and healthiest I have been in years and never felt better.
Now it is time for me to begin to help others overcome fears they have with food and other sorted issues.
Feel like a FREE consultation? Visit me at http://www.hintofgreens.healthcoach.integrativenutrition.com/ and fill out a form. Otherwise please enjoy my posts and feel free to follow me on twitter @hintofgreens.